Shakshuka Recipe

Shakshuka is a vibrant Middle Eastern dish of eggs poached in a spicy tomato sauce with peppers, onions, and flavorful spices. It’s perfect for breakfast, brunch, or a light dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon ground coriander
• ¼ teaspoon chili flakes (optional, for extra heat)
• 1 can (14 oz) crushed tomatoes
• Salt and pepper, to taste
• 4-6 eggs
• Fresh cilantro or parsley, chopped (for garnish)
• Feta cheese (optional)
• Warm pita or crusty bread, for serving

Instructions:

1. Prepare the Sauce: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper and sauté for about 5-7 minutes until softened. Add the garlic and spices (cumin, paprika, coriander, and chili flakes) and cook for another 1-2 minutes until fragrant.
2. Add Tomatoes: Pour in the crushed tomatoes, season with salt and pepper, and bring to a simmer. Let the sauce cook for 10-15 minutes, stirring occasionally, until it thickens slightly.
3. Poach the Eggs: Make small wells in the sauce with the back of a spoon and crack an egg into each well. Cover the skillet and cook on low heat for 5-8 minutes, or until the egg whites are set but the yolks are still slightly runny (or cooked to your preference).
4. Garnish: Remove the skillet from the heat and sprinkle with chopped cilantro or parsley. Add crumbled feta cheese if desired.
5. Serve: Serve hot with warm pita bread or crusty bread to scoop up the sauce and eggs.